Ice Cream Guidelines April 2012 - Final

1 Guidelinesfor the developmentof aFood Safety Programme(Food Act 1981)or aRisk Management Programme(Animal Products Act 1999)forIce CreamTheseGuidelines areowned by The New Zealand Ice Cream Manufacturers Association (Inc)(NZICMA).Thetemplates and other information in these Guidelines may be usedfor the purposes of designing, implementing, operating, and maintaining a Food Safety Programme (FSP) or Risk Management Programme(RMP).The New Zealand Ice Cream Manufacturers Association (Inc)PO Box 9364 WELLINGTONGUIDELINES FOR ICE Cream FSPOR RMPPUBLISHED: NZICMAMARCH 2004 REVIEWED: MPIAPRIL these of the Guidelines for and Review of the Guidelines for Ice of the Guidelines for Ice of the Guidelines for Ice for Use of Guidelines for Ice Cream for the Development of a of a Food Safety Programme/Risk Management of your and Name and Intended Purpose (intended use/intended consumer)

2 From a Food Safety Flow identification and Systems Process-Related and Acceptance of Incoming Contact Materials Equipment and Dairy of of Foreign Matter by and Systems - Premises, Facilities, Equipment, People & of Premises and and Maintenance of Premises and Contact and Storage of Raw Materials and Finished Management (chiller/freezer, processing rooms)78 Guidelines FOR ICE Cream FSPOR RMPPUBLISHED: NZICMAMARCH 2004 REVIEWED: MPIAPRIL Systems Other Programme Facilities, Equipment and and Action (including non-conformances, complaints, recalls) and Record Approval or Registration (regulator roles, auditor roles)98 Appendix 1: Definitions101 Appendix 2: Background Information on Food Safety Hazards104 Appendix 3: Information on New Zealand Food Legislation for Specialist Ice Cream Makers117 Attachments (examples of forms)123 Attachment 1: Internal Audit Checklist123 Attachment 2: Delivery Record Ambient Deliveries130 Attachment 3: Delivery Record Chilled/Frozen Deliveries131 Attachment 4: Storage Temperature Record132 Attachment 5: Batch Production Record133 Attachment 6: Supplier Assessment Questionnaire134 Attachment 7: Supplier Assessment Audit140 Attachment 8: Thermometer Check143 Attachment 9: Procedure for Corrective Action144 Attachment 10: Cleaning Schedule145 Attachment 11: Training Record146 Attachment 12.

3 Pest Control Inspection Sheet147 Attachment 13: Staff Sickness Record150 Attachment 14: Customer Complaint Record151 Attachment 15: Check Sheet to Review Label Requirements of the ANZ Food Standards Code152 Guidelines FOR ICE Cream FSPOR RMPPUBLISHED: NZICMAMARCH 2004 REVIEWED: MPIAPRIL of the Guidelines for IceCreamThe owner and sponsor of theseGuidelines is:The New Zealand Ice Cream Manufacturers Association (Inc).PO Box and Review of the Guidelines forIce CreamThe maintenance and review of the success of the Guidelines for Ice Cream will be a permanent agenda item at the Annual General Meeting of The New Zealand Ice Cream Manufacturers Association (Inc).The Guidelines will be reviewed with input from the stakeholders.

4 The stakeholders are identified as: the general public who consume ice Cream ; all ice Cream manufacturers; New Zealand regulators; third review shall consider the impact of: anylegislative changes that affect the Guidelines ; the review of any Ministryfor PrimaryIndustries (MPI) DairyStandards; review of public health data on foodborne outbreaks for the past year; review of any international audits conducted; anymajor changes to the ice Cream industry( newtechnologies or science, new equipment, new ingredients); anythird party agencyconcerns or recommendations; audit standards and the application of audits bythird party auditors; review of information gained from the implementation of FOR ICE Cream FSPOR RMPPUBLISHED: NZICMAMARCH 2004 REVIEWED: MPIAPRIL 20122 Important:The above information is to be requested from the regulators one month prior to the Annual General Meeting bythe chairperson of The New Zealand Ice Cream Manufacturers Association (Inc.)

5 Or by a designated review will be chaired bythe chair of the Technical Committee of the above association. The session will be open to all parties having an interest in the Guidelines for Ice Cream , and will be advertised on the Ice Cream Manufactures Association (Inc.) website prior to the Association s of the Guidelines forIce CreamTheGuidelines contain requirements for the safe production of ice Cream . The Guidelines forma basis from which businesses can develop a Food Safety Programme (FSP)for the production of ice Cream in New Zealand and for its sale in New Zealand and Australia if manufacturing under the Food Act 1981. The Guidelines and additional requirements under theAnimalProducts Act 1999and any Overseas Market Access requirements (OMARs) form a basis from which businesses can develop a Risk Management Programme (RMP)for the export of ice Cream from New Zealand to any requirements are ways which industryand the regulators have agreed are suitable for achieving effective control of food safety purpose of the Guidelines is to make the implementation of a programme easier.

6 It does this by: providing a format and information for hazard analysis and critical controlpoint identification that can be edited and used directly; providing information about supporting systems that state the criteriathat need to be met, and where possible, providing examples of proceduresthat can be edited and used directly; providing information that needs to be included and used directly; providing forms for record keeping that can be edited and used :Inthis document the terms Food Safety Programme (under the Food Act 1981)and Risk Management Programme(under the AnimalProducts Act 1999)are used. For export production some additional requirements maybe required; these are known as Overseas Market Access Requirements (OMARs).

7 These maybe accessed at in these Guidelines , a Food Safety Programme and a Risk ManagementProgramme will be referred to as a FOR ICE Cream FSPOR RMPPUBLISHED: NZICMAMARCH 2004 REVIEWED: MPIAPRIL 20123 Food SafetyProgrammes must complywith the requirements of the Food Act 1981, the Food (Safety) Regulations 2002and the jointAustralia New Zealand Food Standards Code. Inaddition, Risk ManagementProgrammes must also comply with the requirements of the Animal Products Act 1999, Animal Products (Dairy) Regulations 2005, Animal Products (Risk Management Programme Specifications) Notice 2008and the Animal Products (Dairy Processing Specifications) Notice of the Guidelinesfor Ice CreamThe scope of theGuidelines is from receipt of raw dairyingredients through to distribution and the primaryaim isto manage food following diagram illustrates the scope:TheGuidelines include typical processes for: ice Cream , as defined by the Australia New Zealand Food Standards Code (FSC).

8 And frozen dessert systems, which include:-gelato and sorbet-water ices-frozen yoghurts-milk ices-ice confections-soft serve wet mixes with frozen throughout theGuidelines to ice Cream or finished product should be interpreted (as appropriate) as references to any of the above processesand their associated individual users of the Guidelines , this is a guide to developing a Programme. Users will need to put in their own information for the scope of their programme (see later).Raw dairy ingredients(on receipt at factory)ProcessingPackingDistributionOth er dairy ingredientsNon-dairy ingredientsGUIDELINES FOR ICE Cream FSPOR RMPPUBLISHED: NZICMAMARCH 2004 REVIEWED: MPIAPRIL PrinciplesHazard Analysis and Critical Control Point (HACCP) is defined bythe Codex Alimentarius Commission as the process for collecting and evaluating information on hazards and conditions leading to their presence to decide which are significant for food safetyand therefore should be addressed in the HACCP Plan.

9 The Codex definition of hazard is a biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect .HACCP is a management tool to assess food safety hazards (either biological, chemical or physical) and to identify Critical Control Points (CCPs) to eliminate or control these hazards to acceptable following outlines the principles of HACCP and stages in the implementation of 1 Conduct a hazard analysis. Hazard analysis is the process of collecting and evaluating information on hazards and conditions leading to their presence in order to decide which are significant for food safety and therefore should be addressedin the HACCP 2 Determine the Critical Control Points (CCPs).

10 A Critical Control Point is a step at which control can be applied and is essential (CCP) to prevent or eliminate a food safety hazard or reduce it to an acceptable 3 Establish critical limits. A critical limit is a criterion that separates acceptabilityfrom 4 Establish a system to monitor control of the CCP. Monitor is the act of conducting a planned sequence of observations or measurements of control parameters to assess whether a CCP is under 5 Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control. Corrective action is any action to be taken when the results of monitoring at the CCP indicate a loss of 6 Establish procedures for verification to confirm that the HACCP system is working effectively.